Turkey Cheeseball
Looking for a fun and festive appetizer that will steal the show this Thanksgiving? This turkey cheeseball is as delicious as it is adorable! Made with a creamy cheddar and bacon-filled base, it’s rolled in a smoky pecan-bacon coating and decorated with colorful bell pepper “feathers.” It’s the perfect combination of flavor and creativity to impress your guests and bring the holiday spirit to your table!
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Ingredients
Ingredient Notes
- Cream Cheese – Use full-fat cream cheese for the best flavor and texture. Make sure it’s softened to room temperature for easy mixing.
- Sour Cream – This adds creaminess and tang to the cheeseball, while also making it a little softer. You can swap it with Greek yogurt if needed, but the flavor may be slightly different.
- Sharp Cheddar Cheese – Freshly shredded cheddar works best because pre-shredded cheese often contains anti-caking agents, which can affect the texture. Swap a portion of it with pepper jack for a spicier version.
- Bacon – I personally use freshly cooked and crumbled bacon for this recipe, but you can use store-bought pre-cooked bacon bites if you prefer. I just like the crunch and flavor of bacon that I cooked myself. I usually chop the bacon up into 1 inch pieces and then cook it in a skillet. Once browned I let it drain on a paper towel before chopping it up more into finer pieces
- Green Onions – These add freshness and a mild onion flavor. If you don’t have green onions, finely chopped chives can be a great substitute.
- Pecans – Use finely chopped pecans to ensure they stick well to the cheeseball. If needed, walnuts or almonds can be used instead.
- Mini Bell Peppers – These create the turkey’s colorful “feathers” and decorations. Look for a variety pack with red, orange, and yellow peppers for the best presentation.
- Black Olives – Used to create the turkey’s eyes. You can also use small raisins or peppercorns as alternatives. You of course can also use candy eyes, but something about getting a bite of a candy eye with my bacon and cheese didn’t feel right to me, so I settled on black olives.
Don’t toss the cream cheese wrapper! After unwrapping the cream cheese, press the foil back together and refrigerate it. When it’s time to assemble the turkey, use the leftover cream cheese stuck to the wrapper as “edible glue” to easily attach the beak, eyes, and wattle. This hack keeps everything tidy and ensures you don’t waste a single bit!
Step-by-step instructions
This turkey cheeseball may look intimidating to make, but it’s really very simple once you break down the steps. The below steps with matching photos are not the full instructions, but are there to help you see the recipe made at various stages so you can make this Thanksgiving appetizer perfectly for the big day.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Add the cheeseball ingredients to a large mixing bowl. Be sure that the cream cheese is softened.
Use a hand mixer to blend the cheeseball mixture together until combined.
Place a small amount of the mixture into a piece of plastic wrap for the head, and place the remaining in a larger piece of plastic wrap for the body. Wrap them up and then roll into balls. Refrigerate for an hour or until firm.
Combine the remaining bacon crumbles and the toasted pecans on a plate or in a shallow bowl.
Cut the facial features for the turkey out of mini peppers and black olives. I used orange bell peppers for the beak and feet, a red bell pepper for the wattle, and black olives for the eyes.
Roll each ball in the pecan and bacon mixture. Place the large ball on a platter and then set the smaller ball on top of it.
Slice mini peppers in half and insert them into the back of the larger ball to create feathers.
Place the facial features on the smaller ball using a small amount of cream cheese so it adheres to the cheeseball. Place the feet on the platter. Serve with crackers and enjoy!
Expert Tips
FAQs
If you have a nut allergy or prefer not to use pecans, you can substitute with crushed pretzels, finely chopped bacon, or even crushed crackers for a nut-free option that still provides texture and flavor.
Ensure both cheeseballs are well-chilled before assembly, and press the smaller ball firmly onto the larger one. For extra stability, you can insert a pretzel stick between the two balls but I haven’t found it to be necessary unless I’m transporting the cheeseball to someone else’s house.
If the mixture feels too soft, place it in the refrigerator for an additional 20-30 minutes to firm up.
Storage Instructions and Make Ahead Tips
Store any leftover turkey cheeseball in an airtight container in the refrigerator for up to 3 days. If the decorations have been added, remove any soggy pieces (like peppers) before storing to keep it fresh. Do not leave the cheeseball at room temperature for more than 2 hours.
Make ahead tips:
- Prepare the cheeseball base up to 2 days in advance and store it tightly wrapped in plastic wrap in the refrigerator. Wait to coat the cheeseball and add decorations until the day of serving to ensure the coating stays crisp and the decorations remain fresh.
- You can pre-chop the pecans, bacon, and peppers ahead of time to save prep time on the day of the event. Keep them stored in separate airtight containers in the refrigerator.
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More holiday appetizers to try
Turkey Cheeseball
Ingredients
Cheeseball Base:
- 16 oz cream cheese, softened
- ¼ cup sour cream, 60g
- 2 cups shredded sharp cheddar cheese
- 1/4 cup crumbled cooked bacon
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Coating:
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped bacon
Turkey Decorations:
- Mini bell peppers, for the feathers, beat and wattle
- Black olives, for the eyes
Instructions
Make the Cheeseball:
- In a large bowl, mix the cream cheese, shredded cheddar cheese, ¼ cup crumbled bacon, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.
- Divide the mixture into two portions: one larger (for the body) and one smaller (for the head). Shape each portion into a ball.
- Wrap each ball tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
Coat the Cheeseballs:
- In a shallow dish, mix the chopped pecans and the remaining 1/2 cup of crumbled bacon.
- Unwrap the chilled cheeseballs. Roll both the larger and smaller balls in the pecan-bacon mixture until fully coated.
Assemble the Turkey:
- Place the larger cheeseball (the body) on a serving platter.
- Attach the smaller cheeseball (the head) on top of the larger ball near the edge, using gentle pressure to ensure it adheres. For extra stability, you can use a toothpick or two between the balls, if desired.
- Cut a triangle shape from an orange mini bell pepper for the turkey’s beak. Attach it to the smaller cheeseball (the head) with a small dab of cream cheese.
- Use slices of black olives for the eyes. Attach them above the beak using cream cheese.
- Cut a strip of red bell pepper to form the wattle (the part hanging below the beak) and press it into place beneath the beak.
- Cut two pieces of orange bell pepper into claw-like shapes for the feet and arrange them beneath the larger cheeseball.
Decorate the Feathers:
- Slice mini bell peppers lengthwise, removing the seeds and ribs of the pepper, to create “feathers.” Insert the slices into the back of the larger cheeseball, alternating colors for a vibrant effect. I placed the outside of the pepper forward for a cleaner look.
Serve:
- Arrange additional crackers around the turkey for dipping.
- Serve chilled and enjoy!
Notes
- Save the cream cheese wrapper: You’ll need a small amount of cream cheese to attach the turkey’s facial features. Instead of opening yet another brick of cream cheese, use what you already have! After unwrapping the cream cheese, press the foil wrapper closed around any leftover bits and store it in the refrigerator. When you’re ready to assemble the turkey, simply use the remnants on the wrapper to attach the beak, wattle, and eyes!
- Use softened cream cheese: Use fully softened cream cheese to ensure a smooth and creamy mixture. Cold cream cheese will be harder to mix.
- Make-ahead tip: Prepare the cheeseball a day in advance and store it in the fridge, but wait to decorate the turkey until just before serving to keep the peppers and other decorations fresh.
- Gluten-free option: Everything in the cheeseball is naturally gluten-free, so just be sure to serve with gluten-free crackers!
- Room temperature for serving: Allow the cheeseball to sit out for 15-20 minutes before serving to make it easier to dip. It’s a bit too firm for easy dipping when it is right out of the refrigerator.
